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Raw chocolate pudding

▼ Detailed recipe is here

⭐ daily snack ⭐

Good evening! This is Mio 😊

Today I will introduce [raw chocolate pudding]!

I like chocolate, but I'm worried about my stomach...? 🍫

Intestinal sweets recommended for such people 🌿

Even though it fills my stomach and heart,

No sugar or flour, no guilt 🫶

You could eat this every day!

Save it and comment ❤ and let me know ✨

[Materials]

・ 100ml of your favorite milk

· Rice flour tablespoon 1

・ Cocoa powder tablespoon 1

・ Honey tablespoon 1

[How to make]

① Add all ingredients and mix, lentin 600W 1 minute

Mix and repeat Lentin 600W 20 seconds until it becomes thick (video repeated 3 times!)

③ When it becomes thick, chill it in the refrigerator for 1 hour 🫶

If you add cocoa, it will easily become lumps, so it is important to stir quickly ✨

If you don't like bitter, try making it with less cocoa 😊

Intestinal activity point 👇 (when using unadjusted soy milk)

◆ Soy milk: Vegetable protein and soy oligosaccharide support good bacteria in the intestine

◆ Pure cocoa: A lot of dietary fiber regulates the movement of the intestines

◆ Rice flour: gluten-free, digestible and filling ◎

◆ Honey: Contains oligosaccharide and becomes food for good bacteria!

(n) nutrition

One serving (when using unadjusted soy milk)

Calories: about 167 kcal

Protein: about 5.5g

Fat: about 3.5 g

Carbohydrate: about 30.3 g

└ Carbohydrate: about 28.4 g

└ Dietary fiber: about 1.9g

※ For reference only

_ _ _ _ _ _ _ _ _ _ _ _ _ _

On this account.

✔ ︎ Support intestinal activity with snacks without guilt

✔ ︎ Safe everyday with body-friendly materials

✔ ︎ You can make it quickly even on a busy day

We deliver intestinal activity sweets that can be continued without difficulty ✨

Let's start bowel activity together ☺️✨

Intestinal sweets

# healthy _ snack

# easy # recipe

# cocoa # recipe

Zero guilt.

2025/10/16 Edited to

... Read more「プリンエルのチョコプリン」みたいな、あのつるん&濃厚な感じが好きでよく買ってたんですが、甘さが強かったり原材料が気になったりして…最近は家で“似た満足感”を目指してこの生チョコプリンを作っています。材料4つで冷やすだけなのに、ちゃんと“チョコプリン食べた!”って気分になれるのがうれしいポイント。 私が作るときに意識しているコツをまとめます。 まず「ダマにならない」ための混ぜ方。ココアパウダーは本当に固まりやすいので、最初から全部入れて混ぜるより、米粉+ココアを先に混ぜて“粉同士をなじませてから”ミルクを少しずつ入れると失敗しにくいです。泡立て器があると早いですが、スプーンでも手早く混ぜればOK。 次に「とろける食感」の決め手は加熱の止めどき。レンジは機種差があるので、1回で一気に加熱するより、20秒ずつ追加して“とろとろで少しゆるい”くらいで止めるのがおすすめです。冷やすと固まるので、加熱しすぎてしまうとねっとり重くなりやすい体感があります。 甘さ調整も簡単で、苦めが好きなら純ココアを増やして、甘さははちみつで少し足すとバランスが取りやすいです。逆にお子さん向けならココアを少し減らすと食べやすくなります。豆乳で作るとコクが出て腸活っぽさもアップしますが、牛乳やオーツミルクでも作れます(植物性ミルクは商品によって甘みが違うので、はちみつは味見しながらが安心)。 冷やし方は、粗熱を取ってから冷蔵庫へ。急いでいる日は浅めの容器に入れて広げると早く冷えます。表面が気になるときはラップをぴたっと密着させると、なめらかに仕上がりやすいです。 「チョコプリン食べたいけど罪悪感は減らしたい」「冷やすだけで作れるおやつが欲しい」って日に、ぜひ試してみてください。

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